Got a good old fashioned peanut butter fudge recipe???

Question

I lost one of my favorite PB fudge recipes a few years back. It was the type that you cook on the stovetop and then pour into the pan to set and slice. It held up great WITHOUT refrigeration!! It did not use PB baking chips....just the real thing, PB right out of the jar. NO CHOCOLATE either!!!

Any help is much appreciated....Thank You and Bless You!!!

Answer 1

Peanut Butter Fudge
1 8inch square pan 30 min 5 min prep

1 cup sugar
1 cup light brown sugar, firmly packed
1 cup evaporated milk
4 tablespoons light corn syrup
1 pinch salt
1 cup miniature marshmallows
1/2 cup peanut butter
2 tablespoons butter
1 teaspoon vanilla

In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer).
Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended.
Remove from heat and add vanilla, and beat until glossy.
Then pour into a buttered 8 x 8-inch pan.
Cool completely before cutting.
Store pieces in an airtight container.
Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.

Peanut Butter Fudge
64 squares 20 min 15 min prep

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

Place butter into a medium saucepan and melt it over medium heat.
Add brown sugar and milk, stirring.
Boil for 2 minutes, stirring frequently.
Remove from heat.
Mix in peanut butter and vanilla.
Place confectioners' sugar into a large mixing bowl.
Pour hot peanut butter mixture over confectioners’ sugar and beat until smooth.
Pour fudge into an 8 by 8 inch pan.
Chill until firm, about 1 hour.
Cut into 1-inch squares.

Peanut Butter Fudge
Alton Browns recipe.
64 servings 20 min 15 min prep

1 cup butter, plus
more butter, for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 lb confectioners' sugar

Microwave butter and peanut butter for 2 minutes on high.
Stir and microwave on high for 2 more minutes.
Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon.
Pour into a buttered 8 by 8-inch pan lined with waxed paper.
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.
cooking time does not reflect refrigeration time.

Answer 2

Peanut Butter Fudge II

INGREDIENTS
3 cups white sugar
3/4 cup butter
2/3 cup evaporated milk
1 (10 ounce) package peanut butter chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
DIRECTIONS
Spray a 9x13 inch baking pan with vegetable spray.
In a heavy 4 quart sauce pan, combine sugar, milk, and butter or margarine. Heat to a full boil, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly.
Remove from heat, and add peanut butter chips; stir until chips have melted. Mix in marshmallow cream and vanilla until well blended. Pour into prepared pan. Cool. Cut into pieces and enjoy.

Serves 48

Answer 3

Peanutbutter Fudge

4 cups sugar
2 cups milk
1/4 stick butter
1 teaspoon vanilla
1/2 cup peanut butter
1/2 large jar marshmallow cream.
Boil sugar, milk and oleo to soft ball stage, full rolling boil, stirring constantly, at least 10 minutes on medium heat. Remove from heat and add remaining ingredients, and beat till blended. Pour into buttered 9 X 13" pan.

Answer 4

A really easy recipe is small jar chunky peanut butter package butter scotch morsels can condensed milk Heat morsels in microwave until melted, add peanut butter and condensed milk. Stir til well mixed. Pour into square dish. Cool until set. Cut into squares.

Answer 5

1 8inch square pan 30 min 5 min prep

1 cup sugar
1 cup light brown sugar, firmly packed
1 cup evaporated milk
4 tablespoons light corn syrup
1 pinch salt
1 cup miniature marshmallows
1/2 cup peanut butter
2 tablespoons butter
1 teaspoon vanilla

Answer 6

Check out foodtv.com. click on good eats (Alton Brown) and search his recipes. He made a really simple, stovetop peanut butter fudge. It involved no chocolate either! Hope this helps!

Answer 7

Recipe Details:

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)
2 teaspoons vanilla extract
1 cup packed golden brown sugar
1 cup sugar, plus extra for sprinkling on top of each cookie
4 tbsp cornstarch
4 tbsp water (or can use 2 large eggs in place of the cornstarch and water)

Preheat oven to 350°F. Line baking sheets with parchment paper or silpat.

In a small bowl, combine cornstarch and water and mix well using a fork. The cornstarch should be well incorporated into the water. If you are using eggs, omit this step.

Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Stir half of dry ingredients into mixture. Add cornstarch mixture and continue mixing. Mix in remaining dry ingredients.

For each cookie - Using your hands, roll dough into 1 inch-diameter ball. Arrange dough balls 1 inch apart on baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Sprinkle each cookie with sugar. Bake cookies 14 minutes, until dry on top and golden on bottom. Cool cookies on baking sheets 5 minutes. Using spatula, transfer cookies to racks and cool.

Makes about 6 dozen.

Note: These eggless cookies are GREAT!